Ingredients with Measurements:
- 2 tablespoons unsalted butter
- 1 large onion, chopped
- 2 garlic cloves, minced
- 1 pound parsnips, peeled and chopped
- 2 Granny Smith apples, peeled, cored, and chopped
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- Salt and pepper to taste
Special equipment needed:
- Immersion blender or regular blender
Step-by-step instructions:
1. In a large pot, melt the butter over medium heat.
2. Add the onion and garlic and sauté until softened, about 5 minutes.
3. Add the parsnips and apples and sauté for another 5 minutes.
4. Pour in the broth and bring to a boil.
5. Reduce heat and simmer until the parsnips and apples are tender, about 20 minutes.
6. Using an immersion blender or regular blender, puree the soup until smooth.
7. Stir in the heavy cream and season with salt and pepper to taste.
8. Serve hot.
- Time:
Preparation time: 15 minutes
- Cooking time: 25 minutes
Temperature:
- Simmer over medium heat until the parsnips and apples are tender.
Serving size:
- Makes 6 servings
Nutritional information:
- Calories: 265
- Fat: 19g
- Carbohydrates: 21g
- Protein: 4g
- Fiber: 5g
- Sugar: 8g
Substitutions for ingredients:
- Butter can be substituted with olive oil or coconut oil.
- Chicken or vegetable broth can be substituted with water or stock.
- Heavy cream can be substituted with coconut cream or cashew cream for a vegan option.
Variations:
- Add a pinch of nutmeg or cinnamon for a warm, spicy flavor.
- Top with croutons or chopped nuts for added texture.
- Garnish with chopped parsley or chives for a pop of color.
Tips and tricks:
- Be sure to peel the parsnips thoroughly as the skin can be tough.
- Use a sharp knife to core the apples for easier chopping.
- For a smoother texture, strain the soup through a fine mesh sieve before adding the cream.
Storage instructions:
- Store in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve in individual bowls with a drizzle of olive oil or cream on top.
- Garnish with a sprig of fresh thyme or rosemary.
Garnishes:
- Croutons
- Chopped nuts
- Chopped parsley or chives
- A drizzle of olive oil or cream
Pairings:
- Serve with a crusty bread or crackers for dipping.
Suggested side dishes:
- Roasted vegetables
- Grilled chicken or fish
- Salad
Troubleshooting advice:
- If the soup is too thick, add more broth or water to thin it out.
- If the soup is too thin, simmer for a few more minutes to reduce and thicken.
Food safety advice:
- Be sure to cook the soup to a safe temperature of 165°F to prevent foodborne illness.
Food history:
- Parsnips have been cultivated for thousands of years and were once more popular than carrots in Europe.
- Apples have been a staple fruit in many cultures for centuries and are often used in savory dishes as well as sweet.
Flavor profiles:
- This soup is sweet and savory with a creamy texture and a hint of tanginess from the Granny Smith apples.
Serving suggestions:
- Serve as a starter for a dinner party or as a comforting meal on a chilly day.
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